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        <MetadataID>8,539</MetadataID>
        <Contributor>Husna Zolkepli</Contributor>
        <Date>2020-01-21</Date>
        <Ref1>https://link.springer.com/article/10.1023/B:QUAL.0000040359.40043.4f</Ref1>
        <Src1>Yadav, S. K., & Sehgal, S. (2003). Effect of domestic processing and cooking on selected antinutrient contents of some green leafy vegetables. Plant Foods for Human Nutrition, 58(3), 1-11. Retrieved from https://link.springer.com/article/10.1023/B:QUAL.0000040359.40043.4f</Src1>
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        <Ref2></Ref2>
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        <Notes></Notes>
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